Asis Percales

Argyll Art Jr - Carrick Academy D and T - Pony Dag - Melanie Gaudet - Vers Geluk

[asispercales]

Cauliflower Tikka Masala is a delicious way to make the traditional Indian dish that is also good for people who are on a low-carb diet.

Ingredients: 1 medium head cauliflower, cut into florets. 1 cup full-fat coconut milk. 1/2 cup tomato puree. 2 tablespoons ghee or coconut oil. 1 tablespoon grated ginger. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. Salt to taste. Fresh cilantro, chopped for garnish.

Instructions: Preheat oven to 400F 200C. In a bowl, mix coconut milk, tomato puree, grated ginger, minced garlic, ground cumin, ground coriander, turmeric, paprika, cayenne pepper, and salt. Place cauliflower florets on a baking sheet and coat them with half of the prepared sauce. Roast cauliflower in the preheated oven for 20-25 minutes, or until tender and lightly browned. In a skillet, heat ghee or coconut oil over medium heat. Add the remaining sauce to the skillet and cook for 2-3 minutes. Add roasted cauliflower to the skillet and toss to coat with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld. Garnish with chopped fresh cilantro before serving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

moira

[asispercales]

Learn how to make a vegan egg in 4 different ways: tofu scramble, chickpea flour omelette, vegan egg yolk, and vegan egg white. These recipes are delicious, easy to make, and perfect for anyone following a vegan diet.

Ingredients: For the Tofu Scramble:. 1 tablespoon olive oil. 1/4 cup diced onion. 1/2 block 7 ounces extra-firm tofu, drained and pressed. 1/2 teaspoon ground turmeric. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper, to taste. For the Chickpea Flour Omelette:. 1/2 cup chickpea flour. 1/2 cup water. 1/2 tablespoon nutritional yeast. 1/4 teaspoon baking powder. 1/4 teaspoon ground turmeric. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper, to taste. Fillings of choice spinach, tomato, vegan cheese, etc.. For the Vegan Egg Yolk:. 2 tablespoons vegan mayo. 1/2 teaspoon nutritional yeast. 1/8 teaspoon ground turmeric. 1/8 teaspoon kala namak black salt. For the Vegan Egg White:. Liquid from one 15-ounce can of chickpeas aquafaba. 1/4 teaspoon cream of tartar.

Instructions: For the Tofu Scramble: Heat olive oil in a skillet over medium heat. Add onion and cook until translucent. Crumble tofu into the skillet using your hands or a fork. Add turmeric, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally. For the Chickpea Flour Omelette: In a bowl, whisk together chickpea flour, water, nutritional yeast, baking powder, turmeric, garlic powder, onion powder, salt, and pepper. Pour half of the batter into a heated and oiled skillet. Cook for 2-3 minutes, then flip and cook for another 2-3 minutes. Repeat with the remaining batter. Fill the omelettes with desired fillings and fold over. For the Vegan Egg Yolk: In a small bowl, mix together vegan mayo, nutritional yeast, turmeric, and kala namak until well combined. For the Vegan Egg White: Using a hand mixer, whip the chickpea liquid and cream of tartar together on high speed until stiff peaks form, about 5-7 minutes.

Prep Time: 15 minutes

Cook Time: 15 minutes

Breakthrough Harvest Church

[asispercales]

These chicken, garlic, and broccoli kebabs are a flavorful and nutritious dish perfect for a quick and easy dinner. Marinated in a blend of garlic, soy sauce, honey, and spices, the chicken becomes tender and juicy on the grill, while the broccoli adds a pop of color and freshness. These kebabs are great for a barbecue or weeknight meal.

Ingredients: 500g chicken breast, cut into chunks. 4 cloves garlic, minced. 2 cups broccoli florets. 2 tablespoons olive oil. 1 tablespoon soy sauce. 1 tablespoon honey. 1 teaspoon paprika. Salt and pepper to taste. Wooden or metal skewers.

Instructions: Put olive oil, soy sauce, honey, garlic powder, paprika, salt, and pepper in a bowl. Put the chicken chunks in the marinade and put it in the fridge for at least 30 minutes. Warm the grill up to a medium-high level. On skewers, alternate between putting chicken that has been marinated, broccoli florets, and garlic. Put the skewers on the grill and cook them for 8 to 10 minutes, turning them over every so often, until the chicken is cooked all the way through and the broccoli is soft and slightly charred. Enjoy while hot!

Prep Time: 40 minutes

Cook Time: 10 minutes

Jayson Johnson Strike Five Films

[asispercales]

A traditional favorite is given a Paleo makeover with this grain-free chicken parmesan. It's a flavorful, simple-to-make, and ideal option for a weeknight dinner. The traditional Chicken Parmesan flavor is added by the melted mozzarella cheese and tomato sauce, and a crispy, grain-free crust is made with almond flour and parmesan cheese.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup almond flour. 1/2 cup grated parmesan cheese. 1/2 cup tomato sauce. 1/4 cup fresh basil leaves, chopped. 2 cloves garlic, minced. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil. 1 cup shredded mozzarella cheese.

Instructions: Preheat your oven to 375F 190C. In a mixing bowl, combine almond flour, grated parmesan cheese, dried oregano, dried basil, salt, and black pepper. Dip each chicken breast into the almond flour mixture, making sure to coat it evenly. Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook for about 1 minute until fragrant. Place the coated chicken breasts in the skillet and cook for 2-3 minutes on each side until they are lightly browned. Transfer the chicken breasts to a baking dish and top each with a spoonful of tomato sauce and shredded mozzarella cheese. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the cheese is bubbly and golden brown. Remove from the oven, sprinkle with fresh chopped basil, and serve hot. Enjoy your delicious Grain-Free Chicken Parmesan!

Prep Time: 15 minutes

Cook Time: 25 minutes

13 Olyphants

[asispercales]

A sweet and tangy vegan honey mustard dressing made with maple syrup instead of honey, perfect for salads, sandwiches, or as a dipping sauce.

Ingredients: 3 tbsp Dijon mustard. 2 tbsp maple syrup. 2 tbsp apple cider vinegar. 1 tbsp olive oil. 1 tsp garlic powder. Salt and pepper to taste.

Instructions: In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, and garlic powder until well combined. Season with salt and pepper to taste. Adjust the consistency by adding more maple syrup or vinegar if desired. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Prep Time: 5 minutes

Cook Time: 0 minutes

Mash Tun

[asispercales]

A tasty vegan version of the traditional chicken sandwich, made with plant-based chick'n patties, fresh vegetables, and a tasty sauce.

Ingredients: 4 vegan chick'n patties. 4 burger buns. 1 cup lettuce, shredded. 1 large tomato, sliced. 1/2 cup vegan mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon maple syrup. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Place chick'n patties on a baking sheet and bake for 15-20 minutes or until heated through. While the patties are baking, split the burger buns and lightly toast them in a skillet or toaster. In a small bowl, mix together vegan mayonnaise, Dijon mustard, maple syrup, salt, and pepper to make the sauce. Heat olive oil in a skillet over medium heat. Add tomato slices and cook for 2-3 minutes on each side until slightly softened. To assemble the sandwiches, spread the sauce on the bottom half of each bun. Top with lettuce, a chick'n patty, tomato slices, and the top half of the bun. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Muay thai delhi

[asispercales]

These Party Perfect Cupcakes are a delightful treat for any celebration. With a moist and fluffy vanilla cupcake base, colorful buttercream frosting, and optional rainbow sprinkles, they're sure to be a hit at your party!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/4 cup rainbow sprinkles optional. 1 batch of your favorite buttercream frosting. Assorted colored gel food coloring optional.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined. If desired, gently fold in the rainbow sprinkles for a fun confetti effect. Spoon the cupcake batter into the prepared liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, prepare a batch of your favorite buttercream frosting and divide it into separate bowls. Add a few drops of assorted colored gel food coloring to create vibrant frosting colors. Frost the cupcakes using a piping bag and your desired frosting colors. Get creative with your designs! Serve these party perfect cupcakes at your event and watch them disappear!

Prep Time: 20 minutes

Cook Time: 18-20

Amphitheatre Primary School

[asispercales]

A flavorful and nutritious vegan meal featuring sprouted brown rice and curried red lentils, topped with a refreshing mint cilantro chutney.

Ingredients: 1 cup sprouted brown rice. 1 cup red lentils. 2 cups vegetable broth. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon curry powder. 1 teaspoon ground cumin. 1 teaspoon ground turmeric. 1/2 teaspoon chili powder. Salt and pepper to taste. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 2 tablespoons lemon juice. 1 tablespoon maple syrup. 1/4 cup water.

Instructions: Cook sprouted brown rice according to package instructions. In a large saucepan, saut diced onion and minced garlic until softened. Add red lentils, vegetable broth, curry powder, cumin, turmeric, chili powder, salt, and pepper to the saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until lentils are tender. In a blender, combine chopped cilantro, chopped mint, lemon juice, maple syrup, and water. Blend until smooth to make the mint cilantro chutney. Divide cooked rice and curried lentils into bowls. Top with mint cilantro chutney. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Reign On Standard

[asispercales]

A timeless favorite, perfect for decorating with festive designs.

Ingredients: 2 cups flour. 1 cup vegan butter. 3/4 cup sugar. 1 tsp vanilla extract. 1/4 cup plant milk.

Instructions: Preheat oven to 350F 175C. Cream vegan butter and sugar. Add vanilla and plant milk. Mix in flour until dough forms. Roll out dough and cut into shapes. Bake for 8-10 minutes. Cool before decorating.

Prep Time: 20 minutes

Cook Time: 10 minutes

Basalt Choir

[asispercales]

This beef Philly cheesesteak grilled cheese pin is a tasty take on the original Philly cheesesteak. It has savory beef, caramelized onions, peppers, mushrooms, and gooey provolone cheese between two slices of buttery grilled bread.

Ingredients: 1 lb ground beef. 1 onion, thinly sliced. 1 green bell pepper, thinly sliced. 1 cup sliced mushrooms. Salt and pepper to taste. 8 slices of bread. 8 slices of provolone cheese. Butter for grilling.

Instructions: Cook the ground beef in a pan over medium-low heat until it turns brown. Get rid of extra fat. Put mushrooms, onions, and bell peppers in the pan. Make sure the vegetables are soft. Add pepper and salt to taste. Each piece of bread should have one side brushed with butter. Put a slice of provolone cheese on each of the four pieces of bread that don't have butter on them. Put the beef and vegetable mix on top. Put one more slice of provolone cheese on top of the beef mix. Add the rest of the bread slices on top, making sure the buttered side faces outwards. Set a pan or griddle over medium heat. For about three to four minutes on each side, cook the sandwiches until they are golden brown and the cheese melts. Take it off the heat and let it cool down a bit before you serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

Redcard 08

[asispercales]

These Southwestern Turkey Sliders are a delicious twist on traditional burgers. Packed with flavor from chili powder, cumin, and fresh vegetables, they're perfect for a quick and tasty meal. Top with creamy avocado and zesty salsa for an extra kick.

Ingredients: 1 lb ground turkey. 1/4 cup breadcrumbs. 1/4 cup diced red onion. 1/4 cup diced bell pepper. 1/4 cup corn kernels. 1/4 cup black beans, drained and rinsed. 1/4 cup chopped cilantro. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. Slider buns. Lettuce leaves. Sliced tomatoes. Sliced avocado. Sour cream for garnish. Salsa for garnish.

Instructions: Ground turkey, breadcrumbs, corn kernels, black beans, chopped cilantro, chili powder, cumin, salt, and pepper should all be mixed together in a bowl. Mix the ingredients together until they are well blended, then use your hands to make small patties about the size of sliders. When the grill or pan is hot, add the turkey sliders and cook them for three to four minutes on each side, or until they are done and have a nice char. Put a turkey patty, lettuce leaves, sliced tomato, and sliced avocado on each slider bun to make the sliders. Putting some sour cream and salsa on top will make it look better. Serve your Southwestern Turkey Sliders right away and enjoy them!

Prep Time: 15 minutes

Cook Time: 10 minutes

Maita Of Makeup On Demand

[asispercales]

What a delightful fall treat these Easy Baked Pumpkin Cardamom Donuts are. They have a sweet vanilla glaze on top, are moist, and are flavored with cardamom and other warm spices. Perfect as a seasonal dessert or to enjoy with a cup of coffee!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cardamom. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup pumpkin puree. 1/4 cup buttermilk. 1/4 cup vegetable oil. 1 large egg. 1 tsp vanilla extract. For the glaze:. 1 cup powdered sugar. 1-2 tbsp milk. 1/2 tsp vanilla extract.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the flour, sugar, baking soda, baking powder, cardamom, cinnamon, nutmeg, and cloves in a mixing bowl. Pumpkin puree, buttermilk, egg, vegetable oil, and vanilla extract should all be combined in a different bowl. Mixing until just combined, add the wet ingredients to the dry ingredients. After spooning the batter into a piping bag or a zip-top bag with the corner cut off, fill each cavity of the greased donut pan to about two thirds of the way to the top. A toothpick inserted into a donut should come out clean after baking for 10 to 12 minutes in a preheated oven. While the donuts are baking, make the glaze by blending milk, vanilla extract, and powdered sugar until a smooth consistency is achieved. After the donuts are done baking, take them out of the oven and let cool in the pan for a few minutes. After that, move the donuts to a wire rack to finish cooling. After they cool, dip each donut into the glaze, letting the extra glaze fall off. To solidify the glaze, put the glazed donuts back on the wire rack. Your delicious baked pumpkin cardamom donuts are ready to be served!

Prep Time: 15 minutes

Cook Time: 10-12

Tojosai

[asispercales]

Enjoy no-churn cookie dough ice cream sundaes, which are rich and creamy. This recipe doesn't need an ice cream maker and combines the classic tastes of cookie dough and chocolate chips. It is a delicious treat that is great for any event.

Ingredients: 1 cup heavy cream. 1 can 14 oz sweetened condensed milk. 1 teaspoon vanilla extract. 1/2 cup mini chocolate chips. 1/2 cup edible cookie dough, chopped into small pieces. Chocolate syrup, for topping. Whipped cream, for topping. Maraschino cherries, for topping. Sprinkles, for topping.

Instructions: In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract until well combined. Fold in the mini chocolate chips and chopped cookie dough. Pour the mixture into a freezer-safe container and smooth the top with a spatula. Cover the container and freeze for at least 6 hours or overnight until firm. To serve, scoop the ice cream into bowls, drizzle with chocolate syrup, and top with whipped cream, maraschino cherries, and sprinkles.

Prep Time: 15 minutes

Cook Time: 0 minutes

Lingerie Nore

[asispercales]

This vegan Lavender Lemonade Fragrant Vanilla Cake combines the floral notes of lavender with the bright citrus flavor of lemon. It's a delightful and aromatic dessert that's perfect for any occasion.

Ingredients: 2 cups all-purpose flour. 1 cup sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsweetened almond milk. 1/2 cup coconut oil, melted. 1/4 cup lemon juice. 1 tablespoon lemon zest. 1 tablespoon dried lavender flowers, finely ground. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. A 9-inch round cake pan should be greased and floured. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl with a whisk. Use a different bowl to mix the coconut oil, lemon juice, lemon zest, lavender, and vanilla extract. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Fill the pan with batter, and then smooth the top. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Allow to cool in the pan for 10 minutes. After that, take it out and let it cool completely on a wire rack.

Prep Time: 15 minutes

Cook Time: 35 minutes

les librairies et bouquineries à ixelles

[asispercales]

A classic French beef stew cooked slowly with red wine, resulting in tender meat and a rich, flavorful sauce.

Ingredients: 2 lbs beef chuck, cubed. 2 tablespoons olive oil. 3 carrots, peeled and sliced. 2 onions, chopped. 4 cloves garlic, minced. 1 cup red wine. 2 cups beef broth. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 bay leaf. Salt and pepper to taste. 2 tablespoons all-purpose flour optional, for thickening.

Instructions: Warm up the olive oil in a big pot over medium-high heat. Put in the beef cubes and cook until all sides are browned. Take the beef out of the pot and set it aside. Put the carrots, onions, and garlic in the same pot. About 5 minutes of cooking will soften the food. Put the beef back in the pot. Add the red wine and stir the food around to get rid of any browned bits on the bottom of the pot. Put in tomato paste, thyme, bay leaf, salt, and pepper. Once it starts to boil, lower the heat and let it cook, covered, for an hour and a half to two hours, until the beef is soft. You can make a paste out of flour and water and stir it into the stew to make it thicker if you want to. Take the bay leaf off before you serve. Have fun with your red wine and French beef stew!

Prep Time: 20 minutes

Cook Time: 120 minutes

Rebecca Creek Farms

[asispercales]

These Salmon Poke Sushi Tacos combine the freshness of poke with the fun of sushi tacos. They're bursting with flavor and make for a delightful appetizer or light meal.

Ingredients: 200g sushi rice. 250g fresh salmon, diced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 avocado, sliced. 1/4 cup chopped green onions. 1/4 cup diced cucumber. 1 tablespoon sesame seeds. 4 nori sheets, cut into taco shapes. Sriracha mayo, for drizzling.

Instructions: Cook sushi rice according to package instructions and let it cool. In a bowl, mix diced salmon with soy sauce, sesame oil, and rice vinegar. Let it marinate for 10 minutes. Place a spoonful of sushi rice into each nori taco shell. Top with marinated salmon, avocado slices, chopped green onions, diced cucumber, and sesame seeds. Drizzle with Sriracha mayo. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Valley Presbyterian Church

[asispercales]

This lentil power bowl is a nutrient powerhouse that is high in protein and low in fat. Brimming with an array of vibrant vegetables, this dish is simple to cook and provides a filling and nutritious supper.

Ingredients: 1 cup dry lentils. 2 cups water. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, chopped. 1 zucchini, sliced. 1 cup cherry tomatoes, halved. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Rinse the lentils under cold water. In a saucepan, combine lentils and water. Bring to a boil, then simmer for 20-25 minutes or until lentils are tender. Drain any excess water. In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, saut until softened. Add bell pepper, zucchini, and cherry tomatoes to the skillet. Cook until vegetables are tender yet slightly crisp. Stir in cooked lentils, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes to blend flavors. Remove from heat and garnish with fresh parsley. Serve the lentil power bowl hot. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Gilded Age Massage